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Zoodles with Alfredo Sauce: Recipe

Chef Tina Barrat of Maya Café shows us how to whip up something nutritious, delicious, heat-free and meat-free

Zoodles with alfredo sauce

Serves: 2

Prep time: 15 mins

Ingredients:

300g cashew nuts, soaked overnight for at least 4 hrs

2 cups filtered water or enough to cover the nuts

1/3 cup extra virgin olive oil

1 ½ tbsp Himalayan salt

½ tsp cracked black pepper

2 tbsp truffle oil

1 zucchini

Method:

To make the alfredo sauce, blend all the ingredients apart from the zucchini, in a food processor until smooth. Adjust seasoning to taste.

Using a spiraliser or a julienne peeler, prepare your zucchini to ribbons of noodles. Mix the ‘zoodles’ with the sauce just before serving and plating.

TIP: Save the extra sauce for hot pasta, as a veggie dip or even cooked potatoes.

Styling by Jo Lorenz of lamaisondelorenz.comPhotography by Sophie Jin of www.todaytomorrowphotography.comIngredients and studio sponsored by Green Common and Kind Kitchen, a Central-based cooking studio available for any meat-free cooking classes and demonstrations. www.greencommon.com